咖啡花生布丁 Coffee Peanut Layered Pudding

Pudding, agar agar, jelly or anything close to that form I will wallop everything in mere seconds (provided it is free from animal by product, dairy and eggs).

Despite my crazy love for it, I normally prefer to bake than doing the preparing for pudding like desserts. Yesterday, I came across a packet of leftover fresh grated coconut in the freezer so here I am mooring through my collection of books for something with distinct taste and color as the subject for my next photo shoot.

Recipe derived from Sweet Jelly 菜燕甜品 by Khoo See Yew 丘思耀.  Another neglected pudding jelly recipe book bought 2 years ago but yet to try.  As I have not tested any from this book but from the outcome of my first attempt, I think this recipe passed reasonably.

咖啡花生布丁 
Coffee Peanut Layered Pudding

Ingredients 材料
(A) Sugar Syrup 糖水
180g Golden / Castor Sugar 细糖
300ml Water 水
Few Pandan Leaves 少许香兰叶

(B)
70g Green Bean Starch 绿豆澄粉
250g Water 水
1 Tbsp 即溶咖啡粉

(C)
240ml Water 水
240ml Sugar Syrup 糖水

(D)
100ml Thick Coconut Milk 浓椰汁
30g Green Bean Starch 绿豆澄粉

(E)
300ml Peanut Mixture 花生混糊
(100g Peanut 花生 + 500ml Water 水, cooked till tender and blend 煮软, 用混合器𤧷或磨烂)

120ml Sugar Syrup 糖水

1/4 Tsp Salt 盐

Method 做法

Combine ingredients (A) in a pot and boil until sugar dissolves completely and the aroma of pandan is infused into the syrup.

把材料(A)混合在锅中煮沸，直到糖完全溶解和香兰的香气注入糖浆。

In a separate heat proof pot with medium low heat, warm up ingredients (C). Combine ingredients (B) evenly and transfer the mixture the the pot of (C). Keep mixing / stirring until mixture becomes slightly thick and transparent. Remove from heat and set aside.

把材料(B)混合搅拌成糊. 煮滚材料(C), 把(B)咖啡糊慢慢加入, 继续搅拌成糊状. 离火待用。 

Cook ingredients (E) under medium low heat  until combined. Stir in ingredient (D) and continue mixing until slightly thickens. Remove from heat. 

把材料(D)混合搅拌好, 慢慢加入正煮滚的材料(E),  继续搅拌成糊状. 离火.

Spoon both mixtures alternately into then jelly mould. 

用汤勺将2种面糊分次倒入模型内.

Leave to cool before cutting. Best eaten after refrigerated.

待凉切块, 冷食更佳.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #24hosted by Joyce of Kitchen Flavours